Delicious Ham and Potato Soup

More soup you say ! Why yes please.

There is something about soup that I cant seem to get enough of it. This recipe is especially good and fast to make.

Make it on a rainy day in the summer :)

Delicious Ham and Potato Soup

Yeild: 8 servings

Ingredients:

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tbsp. chicken bouillon granules

1/2 tsp. salt

1 tsp. pepper

5 tbsp. butter

5 tbsp. flour

2 cups milk

Directions:

Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Source: All Recipes

Whats For Supper Tonight?

The question I hear time and time again from my husband. I don't always have an answer for him but tonight I did.
He love's having fish so he was happy to hear me say Tilapia which is a favorite fish around our house.
I also made Spanish rice so I will post the rice and the fish recipe so you can try them together as they're delicious to have in one meal.

Spanish Rice:


Ingredients:


2 tbsp. olive oil
1/4 of a medium onion, chopped
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth
1 cup chunky salsa

Directions:


Heat oil in a large pot over medium heat. Stir in onion and saute until tender, about 5 minutes. Mix rice into pot and stir until it begins to brown. Stir in chicken broth and salsa. Reduce heat and simmer(covered) for 20 minutes until all the liquid has been absorbed and the rice is cooked.


Tosca's Keep-It-Tight Tilapia


Yield: 4 servings

Ingredients:


1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 tsp. paprika
1 tsp. ginger
1 tsp. black pepper
1 tsp. dried mustard
1 tsp. oregano
1 tsp. chili powder
1 pinch cayenne pepper
4 tilapia fillets, thawed

Directions:


1. Preheat oven to 400 degress Fahrenheit . Line your baking sheet with parchment paper.
2. In a medium sized bowl combine olive oil, garlic, and seasonings.
3. Dip each filet into the seasoning and place it on the baking sheet.
4. Pour any remaining seasoning over the fillets on the sheet and place in the oven.
5. Bake for 10-15 minutes.

Source: found at The Eat Clean Diet

Better Than Olive Garden Alfredo Sauce

With the weather so hot, hot, hot out lately I haven't wanted to bake anything in the oven.
So since this recipe doesn't take long cooking on the stove top it doesn't heat up the house too much.

This recipe is great to make any day though whether its hot or cold out.
Make it with some garlic toast too!

Better Than Olive Garden Alfredo Sauce


Yield: 4-6 servings


Ingredients:


5 tbsp. sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp. white pepper ( I just used black)
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 ( 12 ounce) box angel hair pasta ( i used fettuccine)


Directions:


Melt butter in medium saucepan over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the mozza cheese and stir until smooth. Stir frequently. While the sauce cooks, boil noodles. 
Place pasta on serving plates and spoon sauce over pasta.


Source: www.Food.Com

Lemon Quinoa Soup

I'M BACK :)

Sorry I haven't been on here for awhile but I was wanting to wait until my husband re-designed the blog. It still isn't 100% done but good enough for me to start posting.

We just got a new camera but I still have some catching up to do so eventually the pictures should start looking better.

Without further ado here is a recipe for a fast and easy soup to make.

Lemon Quinoa Soup

Ingredients:


1 tbsp. extra virgin olive oil
4 green onions, thinly sliced
1/2 cup quinoa
3 cups chicken or vegetable broth
3 cups water
4 large eggs
1/4 cup fresh lemon juice ( about 1-2 lemons)
Pinch ground black pepper
1 cup half and half cream
1 tsp. grated lemon zest

Directions:


In a large saucepan, heat the olive oil over medium heat. Add the green onions and saute until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.

In a medium bowl, whisk the eggs and lemon juice together. Temper the egg mixture by slowly whisking 1 cup of the hot broth into the egg. Stir the warm egg mixture into the broth. Stir in the pepper, cream and lemon zest. Simmer for a few more minutes to heat, being careful not to boil the soup. Serve immediately.

This soup will keep in the fridge for up to 3 days.

Source: Quinoa 365: The Everyday SuperFood Cookbook